Browsing the "Food" Category

By Jason Kwan
With episodes of the 70s Japanese hit, Kamen Rider projected silently above the busy sushi bar and a handful of flashing pachinko machines lining the century brick walls, Kingyo is a welcome addition to the quickly gentrifying, old Cabbagetown neighbourhood.
Since opening only three...

By Miki Nomura
Ramen & Izakaya Ryoji is the first Okinawan-style Japanese restaurant in Toronto. On a cold January day this year, the owners opened its doors and Torontonians found a warm and welcoming atmosphere inside.
Okinawa, as you may know, is a group of islands located in the south part...

By Matthew O'Mara
It was curry that brought me to J-Town.
Ever since I went to Japan, curry had been on my mind. In an average Japanese city, you can find a place to buy a bowl of steaming-hot curry on almost any street, and it's usually spicy to boot. Train stations have special compact restaurants...

By Miki Nomura and Mizuki Ogi
Yonge-Dundas Square -- Under blue skies and a calm breeze, Matsuri, Toronto's first Japanese Summer Festival organized by Kurakake Company, was held in downtown Toronto.
There were vendors from both the Japanese community and Toronto's many Japanese restaurants...

By Miki Nomura
Market 707 – At Dundas Street West and Bathurst, there is a savory scent in the air.
Following the smell, you will find Gushi, a food stall that sells kushikatsu, one of the popular street foods in Japan. The stall, which looks like a flipped shipping container, serves food made...

By Cary Rothbart
Hiding in “plain sight” in the middle of Korea Town is a wonderful new Japanese restaurant called Japas. If you think that the names rhymes with tapas, then you are on the right track. Japas is billed as a Japanese Tapas and Oyster Bar.
The story behind Japas is very...

By Kent Wilson
Okay, you’re looking for a mold. But not just any mold. And by mold I mean fungi. So what exactly are good qualities in a mold? (And why are you looking for mold? Fair question. Read on.)
Here’s what you need.
You need a mold that’s fast growing. Rapid, fibrous...

By Elizabeth Yuriko Fujita
For almost 35 years, Mikado offered diners in Toronto a taste of ‘authentic’ Japan. A restaurant specializing in everything from donburi (rice bowls), to sushi, to mikan pie dessert – tucked away in the midst of what was once industrial East York – welcomed customers...

By Cassandra Kobayashi
Joël Watanabe is the executive chef at Bao Bei Chinese Brasserie. On the edge of Vancouver's old Chinatown, it is anything but old, and some say, not very Chinese.
Bao Bei means “precious” in Mandarin. The Globe and Mail, and Vancouver Sun critics love it. Air Canada's...